Labneh Balls in Olive Oil and Herbs

👨‍🍳 Method

1. 1
   Mix the yogurt with the salt.
2. 2
   Line a strainer with a double layer of cheesecloth set over a bowl, pour in the yogurt and tie up the ends of the cloth.

   ColanderCheeseclothBowl
3. 3
   Refrigerate 24–48 hours, until the labneh is thick.

   Refrigerator

   💡The longer the yogurt strains, the thicker the labneh: a day for a spread, and another day or two for balls.
4. 4
   With oiled hands, roll the labneh into balls the size of a walnut and cover them with olive oil in a jar.

   Jar
5. 5
   Add the coriander seeds, red pepper, rosemary, thyme and smoked paprika to the jar.
6. 6
   Refrigerate the jar at least 24 hours before serving.

   Refrigerator